Fast herbs & quick crops: harvest in under 60 days (USDA 3-10)

Quick answer: To grow fast herbs and quick crops, select varieties like okra, arugula, dill, parsley, and chives. With proper soil, consistent watering, and succession planting, you can pull the first cuttings from arugula in as little as 20 days, with dill, parsley and chives following over the next two to three months.

In the humid summer air of Alabama, a gardener can expect to harvest okra pods daily once the plants mature, often within 60 days of planting. For those of us in cooler climates, like USDA zone 5, the spring and fall offer abundant opportunities to grow fast-maturing crops, providing fresh produce in as little as 20 days. This article focuses on five reliable, quick-growing plants — okra, arugula, dill, parsley, and chives — that can significantly boost your garden’s output and your kitchen’s flavor profile, often yielding a substantial harvest within a two-month period.

These selections are fast and remarkably productive, offering continuous harvests over weeks or even months with proper care. Whether you’re aiming to fill a small raised bed in Ohio or a larger plot in California, understanding the specific needs of these crops can lead to a more bountiful and satisfying gardening experience. Many of these plants require minimal space, making them ideal for urban gardens or even a 2 ft by 4 ft balcony container.

Okra — a warm-weather workhorse

Okra (Abelmoschus esculentus) is a staple in Southern US gardens, prized for its rapid growth and continuous production in hot conditions. In regions like USDA zone 8, seeds germinate quickly in soil temperatures above 65°F, with plants often reaching maturity and producing pods within 50 to 60 days. Each plant can grow up to 6 feet tall and yield pods every one to two days during peak season, making it a highly productive choice for summer harvests. For optimal growth, ensure your garden plot receives at least six to eight hours of direct sunlight daily, as okra sets few pods in partial shade.

Planting and care for quick okra

To ensure a fast start, direct sow okra seeds one inch deep and 4-6 inches apart in full sun after all danger of frost has passed, typically in late spring or early summer in most US climates. Thin seedlings to 12-18 inches apart once they are 3-4 inches tall. Okra needs consistent moisture, especially during flowering and pod development, requiring about one inch of water per week. In drier areas of Texas or Arizona, this might mean daily watering during peak heat, potentially using 2-3 gallons per plant per week. A balanced fertilizer, such as a 5-10-10 blend, applied at half strength every three weeks, can support vigorous growth and higher yields.

Harvesting okra frequently supports continuous production. Pods should be picked when they are 2-4 inches long and tender. If left on the plant, they become tough and signal the plant to stop producing new pods. Regular harvesting, often every other day, can extend the productive life of an okra plant for several weeks, sometimes yielding over 20 pods per plant over a season, totaling 2-3 pounds of produce. For more detailed guidance, see How to grow okra.

• Choose a sunny spot receiving at least six hours of direct sunlight daily.
• Amend soil with compost to improve drainage and fertility, aiming for a pH between 6.0 and 7.0.
• Plant seeds one inch deep and 4-6 inches apart, thinning later.
• Water regularly, especially during dry spells, providing about one inch per week.
• Harvest pods when they are 2-4 inches long, typically every one or two days.

Arugula — the peppery quick green

Arugula (Eruca vesicaria ssp. sativa), a member of the brassica family, is an incredibly fast-growing leafy green, often ready for harvest in just 20 to 40 days from seed. Its distinctive peppery flavor makes it a popular choice for salads and sandwiches across the US. This cool-season crop thrives in spring and fall temperatures, particularly in USDA zones 3-9, and can bolt quickly in summer heat above 75°F. In the Pacific Northwest, early spring plantings can provide two to three harvests before temperatures rise, yielding up to one pound per 10 square feet.

Maximizing arugula’s rapid growth

For continuous harvests, practice succession planting every two to three weeks. Sow seeds one-quarter inch deep and one inch apart in rows 12 inches apart. Once seedlings emerge, thin them to 3-6 inches apart. Arugula prefers well-drained soil rich in organic matter, with a pH between 6.0 and 7.0. Consistent moisture matters; aim for one inch of water per week to prevent bitterness and premature bolting. A soil moisture meter can help maintain ideal conditions, especially in sandy soils found in parts of Florida, where water drains away fast.

Harvesting arugula is straightforward. Snip the outer leaves when they are 2-4 inches long, leaving the inner leaves to continue growing. This “cut-and-come-again” method allows for multiple harvests from a single planting. If plants begin to flower, known as bolting, the leaves can become more bitter, but the flowers are edible and add a mild peppery note to dishes. Consider planting in partial shade during warmer months to delay bolting by up to two weeks.

• Sow seeds directly in early spring or late summer.
• Plant in partial shade during warmer periods to extend the harvest.
• Keep soil consistently moist to encourage tender leaves.
• Harvest outer leaves when they are 2-4 inches long.
• Consider growing in containers for easy relocation and protection from heat.

Dill and parsley — aromatic garden staples

Dill (Anethum graveolens) and parsley (Petroselinum crispum) are two highly valued herbs that grow quickly and provide a steady supply of fresh flavor. Dill can be ready for leaf harvest in 60-70 days, while parsley typically takes 70-90 days for its first cutting. Both prefer full sun and well-drained soil, making them suitable for many US gardens from USDA zone 3 to 10. For those looking to start a herb garden, these are excellent choices, often producing a steady supply of fresh herbs over a season Starting a herb garden: the easiest herbs to grow.

Cultivating continuous herb harvests

For dill, sow seeds one-quarter inch deep and 6 inches apart. It’s best to direct sow dill as it dislikes transplanting due to its taproot, which can be damaged. Parsley seeds can be slow to germinate, sometimes taking up to three weeks, but soaking them overnight can speed this up by 5-7 days. Plant parsley seeds one-quarter inch deep, 6-9 inches apart. Both herbs benefit from consistent watering, about one inch per week, and a light application of a balanced liquid fertilizer every four weeks. In cooler regions like New England, dill can be planted in succession every three weeks for a continuous summer supply Dill.

Harvest dill by snipping off outer leaves as needed, or cut entire stalks for larger quantities. For parsley, continuously harvest the outer stems at the base of the plant to encourage new growth. Avoid removing more than one-third of the plant at any one time to ensure vigorous regrowth, which can increase yield by 20%. A healthy parsley plant can provide fresh leaves for up to two years in milder climates (USDA zone 8 and above) before it begins to bolt Parsley.

• Sow dill seeds directly after the last frost.
• Soak parsley seeds for 24 hours to aid germination.
• Provide full sun for at least six hours daily.
• Harvest dill leaves as needed, starting with outer foliage.
• Cut parsley from the outside stems to encourage new growth.

Chives — the perennial allium

Chives (Allium schoenoprasum) are perhaps the easiest and fastest-returning perennial herb for most US gardens, thriving in USDA zones 3-9. Once established, these delicate onion-flavored greens can be harvested repeatedly throughout the growing season, often for ten years or more. They are typically ready for their first cut within 60-90 days from seed, but established clumps provide harvests much faster each spring, sometimes within 30 days of new growth emerging. They are a reliable choice for gardeners in diverse climates, from Minnesota to North Carolina Chives.

Establishing and maintaining chive patches

Chives prefer full sun to partial shade and well-drained soil with a pH between 6.0 and 7.0. While they can be grown from seed, planting divisions from an existing clump or purchasing young plants will yield much quicker results. Plant chive clumps 6-12 inches apart. Water regularly, especially during dry periods, ensuring the soil receives about one inch of moisture per week. For a continuous supply, cut the outer leaves down to one inch from the ground, leaving the inner leaves to grow. This encourages the plant to produce more foliage, potentially increasing yield by 25%.

Chives are relatively pest-free, though occasional aphids might appear. They also produce attractive purple flowers that are edible. To maintain plant vigor and prevent overcrowding, divide established clumps every three to four years in early spring or fall. This practice can rejuvenate older plants and provide new plants for other garden areas. Consider growing garlic chives (Allium tuberosum) for a mild garlic flavor; they grow similarly in USDA zones 4-9, but they self-seed hard and have escaped gardens across much of the eastern US, so cut the flower heads off before the seed sets Garlic Chives.

• Plant chive divisions in early spring for quick growth.
• Choose a site with at least four hours of sunlight daily.
• Divide clumps every three to four years to maintain vigor.
• Harvest by snipping leaves one inch from the ground.
• Consider garlic chives (Allium tuberosum) for a milder, garlic-like flavor.

General strategies for rapid growth

Beyond specific crop needs, several general gardening practices can significantly accelerate the growth of your fast herbs and quick crops. Soil health is paramount; well-drained, fertile soil promotes vigorous root development, which translates to faster top growth. Incorporating 2-3 inches of compost into your garden beds annually, especially in regions like the Midwest, can dramatically improve soil structure and nutrient availability. A soil test every three years can guide amendments, ensuring your soil pH is within the ideal 6.0-7.0 range for most vegetables.

Optimizing your garden for speed

Proper watering is another major factor. Most fast-growing crops require about one inch of water per week, either from rainfall or irrigation. Using a soaker hose or drip system can deliver water directly to the root zone, reducing evaporative loss compared to overhead watering and preventing fungal diseases. Additionally, succession planting — sowing small batches of seeds every two to three weeks — ensures a continuous harvest rather than a single large one. This is particularly effective for arugula and dill, allowing you to enjoy fresh greens and herbs throughout the season, from early spring in California to late fall in New York.

Consider starting some seeds indoors 3-4 weeks before the last frost date to get a head start, especially for crops like parsley. Okra is the exception: it resents root disturbance, so direct sow it where it will grow once the soil is above 65°F, and in short-season areas start it in biodegradable pots that go into the ground whole rather than bare-rooting seedlings out of a tray. Protecting young plants with row covers can also shield them from early spring chills or intense summer sun, extending the growing season by several weeks in USDA zones 5-7, potentially increasing total yield by 10-15%.

• Test your soil every three years to understand its composition.
• Use raised beds for better drainage and warmer soil temperatures.
• Mulch around plants to conserve moisture and suppress weeds.
• Consider starting seeds indoors 3-4 weeks before the last frost for a head start.
• Protect young plants from pests with row covers, especially in early spring.

Okra Harvest: Okra plants can yield pods every one to two days during peak season in USDA zone 8, producing 2-3 pounds per plant.

Arugula Speed: Arugula is often ready for harvest in just 20 to 40 days from seed, making it one of the fastest leafy greens.

Frequently asked questions

How quickly can I expect to harvest these crops?

Arugula is the fastest, often ready in 20-40 days. Okra can be harvested in 50-60 days, while dill takes 60-70 days and parsley 70-90 days for their first cuts. Chives from seed are ready in 60-90 days, but established plants yield in 30 days.

What is the most important factor for fast growth?

Consistent soil moisture and adequate sunlight are critical. Most of these crops require about one inch of water per week and at least six hours of direct sunlight daily for optimal growth and yield, potentially increasing output by 20%.

Can I grow these in containers?

Yes, all these crops can thrive in containers. Arugula, dill, parsley, and chives do well in pots 6-8 inches deep, while okra needs a larger container, at least 5 gallons in volume, due to its height of up to 6 feet.

How do I keep these plants producing for longer?

For annuals like arugula and dill, practice succession planting every 2-3 weeks. For parsley and chives, harvest regularly by cutting outer leaves or stems, leaving at least one-third of the plant to regrow, which can extend the harvest by several weeks.

What USDA zones are best for these crops?

Arugula, dill, and parsley are generally suitable for USDA zones 3-10, thriving in cooler seasons. Okra is a warm-season crop best for zones 7-10. Chives are hardy perennials in zones 3-9, providing harvests for over ten years.

References

3. Quick Bites: Let’s Grow Together (2015). Quick Bites: Let’s Grow Together.
4. Thoughts About Cover Crops (2020). Thoughts About Cover Crops.
5. ​​​​Cover Crops and Soil Health (2018). ​​​​Cover Crops and Soil Health.
6. USDA Natural Resources Conservation Service (2024). USDA Natural Resources Conservation Service.